With a comforting fall taste, this Roasted Honeynut Squash recipe is the perfect side dish. Sweetened with maple syrup and sprinkled with crunchy pecans, this easy squash recipe maximizes flavor in just 30 minutes of cooking time.
With a naturally sweet flavor, the squash is cooked until tender with butter and cinnamon giving it a cozy flavor that pairs well with any meal. It is one of my favorite vegetables in the fall.
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Add a drizzle of maple syrup and pecans to maximize the taste and you're done! With minimal prep time and only 30 minutes to cook, roasting honey nut squash is super easy.
This squash recipe is so versatile that it suits any occasion and is one of my favorite things to prepare for company. I also love serving Roasted Brussels Sprouts And Carrots, Maple Balsamic Brussels Sprouts, and Roasted Mini Peppers.
Ingredients
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See the recipe card for quantities.
How To Cook Roasted Honeynut Squash: Step-By-Step
Step 1: Halve the squash lengthwise and place them cut side up on a baking sheet.
Step 2: Place the butter into the cavity of the squash and sprinkle with the cinnamon, salt, and pepper.
Step 3: Roast for 30 minutes until tender.
Step 4: Drizzle with maple syrup and top with toasted pecans.
Serve and enjoy.
Expert Tips
If you need to prep this roasted honeynut squash recipe in advance, follow the directions to cook it until tender. Then, let it cool completely and store it in the fridge.
When you're ready to serve, reheat the squash in the oven on low until warmed through. Remove it and top with the maple syrup and toasted pecans.
Keep an eye on your squash in the final 10 minutes of cooking. You want it to be tender but not overcooked.
Variatons
- Vegan - make it by using vegan butter or even olive oil if you prefer.
- Spices - adding in a hint of nutmeg or even pumpkin pie spice alters the flavor slightly but makes this roasted honeynut squash as delicious as pumpkin pie!
- Nuts - pecans are always an indulgent option but try using hazelnuts, walnuts, cashews, or pumpkin seeds in their place to change the flavor. Make sure to toast them slightly as this brings out a cozier flavor.
- Soup - honeynut squash can be used in place of butternut when making a butternut squash soup.
- Spicy - drizzle the squash with hot honey to spice up the flavor creating a sticky glaze or use red pepper flakes on the squash while cooking.
- Herbs - add some herbs like fresh thyme to your squash.
Are you looking for other roasted vegetables? You may enjoy these Roasted Carrots or these Charred Green Beans!
What Is Honeynut Squash?
You're probably more familiar with butternut and acorn squash but honeynut squash has its own unique properties.
Honeynut is slightly smaller than butternut squash, which makes this version really easy to whip up in a pinch as it cooks faster. It has a naturally sweet flavor that develops further the riper it is.
Its outer skin is a bright orange flesh color and is similar to sweet potato. Once cooked it has a smooth creamy texture.
It is also deliciously roasted as part of a side dish all on its own or worked into something larger like a casserole. I personally think it looks like a baby butternut squash and tastes way sweeter.
You can typically find honeynut squash at your local farmers markets or at Trader Joe's. It's grown and harvested in late September. A honeynut squash has edible skin and can be used in place of butternut, delicata squash, or any other squash recipes that you make.
Frequently Asked Questions
No! Save yourself the time and just roast the squash in its flesh. To enjoy it, simply scoop the squash out with a spoon. The only time you need to peel the squash is if you're using it in a casserole.
Soggy squash is normally the result of overcooking. Make sure to keep an eye on the squash in the last few minutes of cooking to ensure this doesn't happen. You want the squash to be tender but not too soft.
Other Side Dish Recipes
Let me know your thoughts on this Roasted Honeynut Squash recipe by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Roasted Honeynut Squash With Pecans
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Ingredients
- 2 honeynut squash halved lengthwise
- 4 teaspoon butter divided
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ teaspoon ground cinnamon
- 4 teaspoon pure maple syrup
- ½ cup pecan halves toasted, chopped
Instructions
- Preheat oven to 425°.
- Arrange the squash halves cut-side up on a baking sheet.
- Place 1 teaspoon of butter in each cavity.
- Sprinkle with salt, pepper, and cinnamon.
- Roast until tender, 25-30 minutes.
- Drizzle with maple syrup and sprinkle the top with pecans.
Anonymous says
This is delicious!